Saturday, 4 April 2015

Doughnut Cupcake


And now for something completely different, a touch of the double classics, enter the Doughnut Cupcake. Okay so its not that mind boggling but hey its surprisingly tasty, and it looks like a Cupcake at least in shape but most certainly or strangely tastes like a jammy doughnut. Of course no jammy doughnut is worth its salt without the jam in the center, and you have the choice of your favourite, whatever that is. For this one i filled with raspberry jam. This is a very easy recipe to follow, although you have to get the jam just right, not to much and not too little. The topping is finished off with melted butter with a sprinkling of, in this case caster sugar, but you can use courser granulated sugar or demerara sugar to give a more crunchy crust.

Doughnut Cupcake recipe, A great marriage of two sweet classics: Takes 40 minutes, plus cooling Makes 12

200g softened butter or margarine, + 45g melted

200g caster sugar

2 large eggs + 1 yolk

300g self-raising flour

100ml milk

½ tsp baking powder

12 tsp strawberry jam or raspberry

Granulated sugar to sprinkle or demerara for a crunchy crust



Preheat oven to 180°C line a 12 hole muffin tin with paper cases. 

Tip the softened butter, sugar, eggs, flour, milk and baking powder into a large bowl. Beat together just until you have a smooth, soft batter.

Fill the cases two thirds full with the batter, then make a small dip in the top of each one and spoon in 1 teaspoon of jam. Cover with another tablespoon of cake batter. Bake for 25 minutes until risen and baked through. Cool on a wire rack.

Brush some melted butter over each cake, then sprinkle with the crushed sugar and serve, will last for 2 days in a sealed container, 1 month in the freezer.



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